First Look: US Open Eats

Arthur Bovino — August 23, 2010

From left: Moon ‘n Doggies Shrimp Hot Dog, Char-grilled Ahi Tuna with Pickled Ginger and Mango Salsa, and Prime Rib Sandwich with White Cheddar and Horseradish Cream.

The US Open qualifying starts tomorrow through Friday, August 27th, before the main draw on Sunday. Courtesy of a tasting preview earlier today we have a first look at the food in the USTA Billie Jean King National Tennis Center that will be served through September 12th.

Michael Lockard has returned for a fourth year as the Open’s executive chef. But, several other well-known chefs are participating. Masaharu Morimoto’s sushi will be being served, and the new South Plaza Master Chef Café will feature food by: Tony Mantuano (Spiaggia), Susan Feniger (Street), Carmen Gonzalez, Rick Moonen (RM Seafood), and Jonathan Waxman (Barbuto).

Included for your pre, post, rain delay, and inter-match eating, is a preview of the café and restaurant dishes as well as the menus of for the kiosks in the Food Village. For more food details from the US Open check out the official venue descriptions.

US Open food preview >>

First Look: Dinner at Vandaag

Maryse Chevrière — August 12, 2010

Top, Popped Barley, a fantastic snack being served at Vandaag in the East Village.

Before officially debuting their dinner menu today, East Village newbie, Vandaag, opened their doors to friends and family last night. Through the next-day aquavit and genever-induced haze, there are several things that stand out about the Dutch and Scandinavian-inspired restaurant.

First, clearly, the cocktail program rocks. Their beer cocktails have already gotten good play but equally interesting are those starring spirits in step with the restaurant’s style of cuisine. The B-Side Sling, made with Bols Genever, Roobis-infused vermouth, lemon, maraschino, and bitters, is more powerful than its feminine coloring suggests. This take on a Manhattan is great for sipping, but smooth enough to drink as a two-part shot for those who are inclined.

More at Vandaag >>

Featured Cocktail: Xiao Ye Cocktail Trio

Arthur Bovino — July 29, 2010

Cocktails at Xiao Ye, from left: #1 Taiwan Favorite, Sky Walker, and KTV Delight.

“You have to try the Sky Walker,” said Eddie Huang about a bubble tea cocktail at Xiao Ye, his new Lower East Side restaurant. “It’s a sniper drink. There are going to be a lot of pregnant Asian chicks.”

Red Tea, fresh soy (“I have a friend who makes fresh soy for me every day”), simple syrup, Johnnie Walker and boba. You’re tasting it, the boba are shooting up the straw, you’re navigating the ice, thinking, “this is mild,” and suddenly it’s finished. You’re buzzing. Trying to get to the boba mixed in with the ice two-thirds of the way down the glass. A few of those, and well, better judgment might not be your guiding principle.

The Sky Walker is just one of the more than 15 funky cocktails on the offer at Xiao Ye, a range that includes frozen drinks with Hennessey, infused liquors splashed over Sno Cones, and ingredients like Apple Sidra, Calpico, and Hawaiian Punch. “The mixers are whatever drinks I liked as a kid,” Eddie explained. “When I was drunk as shit in Taiwan in the karaoke bars everything was cheap as shit, so I’d just mix everything together and see what I liked.”

More cocktails with Eddie Huang at Xiao Ye >>

AlwaysInformed: BBQ Soft Serve Now at Milk Bar

Maryse Chevrière — July 28, 2010

BBQ Soft Serve with Potato Chip Crunch at Momofuku Milk Bar.

When it comes to soft serve flavors, there really is nothing out of realm of possibility for the Milk Bar team. Their latest WTF creation, just out today: BBQ.

Whatever reason compels you to try it—curiosity, daring, a genuine love for savory desserts—if you’re going to go there, then you just kind of have to do it: go all the way, embrace the concept. “Can I get the Potato Chip Crunch on that too, please?”

The result ($4.90) is predictably weird. Not sour, like most Milk Bar flavors, instead it’s tangy, gradually sweet. It evokes cocktail sauce, or maybe Tabasco— you can’t put your finger on it. It’s not as offensive as you’d expect. With a sharp fragment of salt speckled potato chip, the equation gets even more complicated. You just have know when to stop. The whole serving would just be too much.

First Look: Breakfast at No. 7 Sub

Arthur Bovino — June 24, 2010

Broccoli, Egg, and Cheeese sandwich at No. 7 Sub.

Egg and cheese. Peanut butter. Corned beef hash. They’re all standard breakfast ingredients. But at No. 7 Sub there’s nothing run-of-the-mill— even early in the morning. So it’s not shocking that the three new breakfast sandwiches they’re making Monday through Saturday (8am to 10:30am), feature these staples paired with broccoli, pickled bananas, and scallion cream cheese.

More breakfast sandwiches at No. 7 Sub >>

First Look: The Best Chocolate Cake in The World

Arthur Bovino — June 18, 2010

The Best Chocolate Cake in the World.

The Best Chocolate Cake in The World is now in New York. We told you about it already. Enough talk. It can be yours right now. For free.

They’re selling slices and giving away samples. Carlos is handing them out himself. They said they’re open until 9pm. Go. Then look at this slideshow to memorialize what you just scarfed down. The full menu is below. Starting next Friday they’ll also be doing:

• House made chocolate drinks (a Chocolate Shot! Iced Chocolate!)
• Fresh-squeezed juices (blueberry, celery, grapefruit, strawberry, and more)
• Gelato (Espresso, Fresh Mint, and others)
• Tostas with baby shrimp, Portuguese Ham, and other meat and cheese combinations.
• Coffees and Affogato.

Now go. And let it pause in the sunlight by the window for a sec before you take that first bite.

The Best Chocolate Cake in the World >>

First Look: Whitmans’ Juicy Lucy Burger

GutterGourmet — June 09, 2010

Whitmans’ Juicy Lucy in the East Village with French fries.

“I find no sweeter fat than sticks to my own bones,” from Song of Myself, Walt Whitman.

Walt’s new namesake restaurant on 9th Street just east of 1st Avenue is still getting its bearings before the dining room opens downstairs where they will be sourcing fresh, local foods. Grass-fed beef, pickles cured in Brooklyn, pork, etc. Until then, the draw is the upstairs burger counter, which Whitmans’ chef, Chris Edwards, and owners have given some immediate cache with a Juicy Lucy.

Cross-section of Whitmans' Juicy Lucy burger >>

First Look: Ed’s Lobster Bar Cart

Maryse Chevrière — June 01, 2010

Soft Shell Crab Sandwich from Ed’s Lobster Bar Cart.

As reported, Ed’s Lobster Bar Cart debuted this past Saturday outside of the World Financial Center. There were Lobster Rolls, of course, but more intriguing are two sandwiches ($12.00 each) not currently available on SoHo restaurant’s regular menu: the Soft Shell Crab and the Shrimp Po’ Boy.

The Soft Shell Crab is a saucy, juicy mess of a sandwich— and delightfully so. The crinkle-crisp sautéed crab is presented with lettuce, tomato, and red onion on a skinny buttered roll that serves better as platform than container. You’ll want to sit down with this one, attack with two hands, and eat quickly— not that that’ll be much of a challenge.

More from Ed's Lobster Bar Cart >>

First Look: The Plaza Food Hall

Arthur Bovino — May 27, 2010

Left, Seared Tuna. Right, top to bottom: seafood display and dessert station at the raw bar in The Plaza Food Hall by Todd English.

First the Limelight Market, now The Plaza Food Hall by Todd English. The inexorable march to the Year of the Food Hall’s most anticipated opening— Eataly— continued last night with a preview of Todd English’s European-style tribute on the lower concourse level of The Plaza.

The 5,400 square foot space designed by Jeffrey Beers was packed with industry folk, there to eat sliders, examine the Todd English candy bars, sample sushi, and marvel at the school of fish on ice at the raw bar in the center of the room— a grand Alaskan King Crab surveying his domain.

Shelves were lined with high-end dry goods and sundries. And there were Wellfleets and Kusshis, macarons, cupcakes, tartlets, sliders, and more thin-crust pizza (quite decent though aggressively pushed) than you could imagine. Check out the slideshow below for a preview of the scene you will be able to see for yourself starting on the scheduled opening, June 4th.

Photographs at The Plaza Food Hall >>

HungryHamptons: Navy Beach (Montauk, Long Island)

Arthur Bovino — May 21, 2010

Navy Burger with Onion Bacon Marmalade, Hand-cut Fries, and House Pickles at Navy Beach.

Restaurant: Navy Beach
Address: 16 Navy Road, Montauk, NY 11954
By Boat: 41° 02′ 45.11″N, -71° 57′ 44.88″W
Contact: (631) 668-6868
Hours: Thur, 3:30pm-12:00am; Fri, 3:30pm-12:00am; Sat, 12:00pm-12:00am; Sun, 11:30am-12:00pm; Mon, 3:30pm-12:00am.
Grade: A-
Recommended Dishes: Littleneck Clams, Navy Burger, C.M.P. Sundae.

Past Lunch, beyond the Clam Bar at Napeague, just off 27 and the turn for 2nd House Road, there’s a new addition to the Hamptons dining scene in Montauk: Navy Beach. Sand, water, picnic tables, and tiki torches, the old Sunset Saloon has been whitewashed, the interior redesigned, with chef Paul LaBue in the kitchen. The project is backed by partners Frank Davis and his wife Kristina Davis, and Leyla Marchetto of Scuderia and her fiancée, Franklin Ferguson.

Survey Navy Beach, your toes in Fort Pond Bay, or catch a glimpse of a classic Mustang parked outside, and you glean its black-and-white postcard quality. There are open portals behind the bar, rods and lures at the door, and framed vintage bathing suits in a dining room with thick wood beams and rattan windowshades. Boaters are being encouraged to anchor and come for dinner. They, and anyone nautically-inclined will notice the message spelled out in naval flags under the bar: DRINK. It was the brainchild of the woman behind the restaurant’s design touches, Kristina Davis.

Photographs of the food at Navy Beach >>

First Look: Momofuku’s Beef 7 Ways

GutterGourmet — May 19, 2010

Braised Shank, the main event of Ma Pêche’s Bay Fête de Bœuf, Beef 7 Ways.

Having partaken in Momofuku’s special epic preparations at Noodle Bar (Southern and Korean Fried Chicken) and at Ssäm Bar (Bo Ssäm), the Always Hungry crew answered the siren song of Ma Pêche’s online reservation-only Bay Fête de Bœuf, Beef 7 Ways, with mixed results.

More Photographs of Ma Peche's Beef 7 Ways >>

First Look: Limelight Market Opening

Maryse Chevrière — May 07, 2010

The scene inside the new Limelight Market at last night’s preview party.

The much-anticipated Limelight Market makes its grand debut today, but last night it was open for a media preview party with all the glitz and glam of the space’s former nightclub days. Among the luxury clothing and beauty shops are a bevy of gourmet food stands.

Unapologetically rich hot chocolate and ganaches from MarieBelle, a Wonka-esque pick-n-mix candy spread called It’s Sugar, and cupcakes from the popular mobile vendor CupcakeStop— all attracted big crowds last night. It will be interesting to see how Grimaldi’s is going to fit in among its posh neighbors in this manicured spot when the pizzeria opens next month.

Check out the slideshow for photographs of the Limelight Market’s food and specialty vendors.

More at the Limelight Market >>

Featured Dessert: Il Cantuccio’s Pancioc

Maryse Chevrière — May 04, 2010

Clockwise from top: Pancioc, and Espresso from Il Cantuccio in the West Village.

Walk into the just-opened West Village outpost of Italian bakery, Il Cantuccio, for a coffee and something sweet, and your choice is simple. Obvious, really.

The heralded, namesake cantucci, of course. Small, golden biscotti studded with chunks of chocolate, almonds, and sweet fig that beckon to you from the moment you step inside. Then an Italian gentleman who was on line in front of you walks past with some sort of speckled sweet roll— is that chocolate? Yes, and this treat is called Pancioc.

More at Il Cantuccio >>

First Look: Annisa

Arthur Bovino — April 21, 2010

Clockwise from top: Miso Marinated Sable with Crispy Silken Tofu in a Bonito Broth, Kaffir Lime Margarita, at Anita Lo’s recently-reopened Annisa.

Respected chef opens new spot near her other popular restaurant. New place folds, old one catches fire. Chef renovates, reopens restaurant that made her name. Throw in a love interest, it has script potential.

Nothing contrived here— it’s the arc of Anita Lo, BarQ, and the recently-reopened Annisa, on Barrow. An interesting review for New York’s gustoratti. Reason to revisit (or visit) a West Village gem. Decor, the same? Foie Gras Soup Dumplings, on the menu? A chef reinventing, or resuming?

Photgraphs of a Tasting at Annisa >>

First Look: 5 & Diamond

Arthur Bovino — April 19, 2010

Duo of Lamb: Loin, Belly, Carrot Puree, Ramps, and Morels.

Ryan Skeen’s new glass-fronted restaurant in Harlem had only been open about a week and there were rumors of trouble. Then last week another headline speculated that the chef was already on his way out.

Basta.

Culinary crystal ball set aside, there’s a little detail to be discussed: the food. We recently visited 5 & Diamond on the night of its inaugural tasting menu to check out a restaurant that should be getting more attention for the plates coming out of the kitchen.

A Tasting at 5 & Diamond >>